Toss to combine and cook a further 2 minutes until the prawns are glazed and sticky. Cook the rice in boiling, salted water for 10-12 minutes until al dente, then drain well and spoon into oiled individual ramekins or moulds and press down firmly to flatten.

Divide the prawns between four plates. Invert the moulds or ramekins and remove the rice. Serve with greens and a drizzle of olive oil, lemon juice and a little cracked pepper.

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks.
Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny.
At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling.
Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!"
See www.jowilcox.co.nz